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Cooking, Recipe and Food Blog

Beef in Satay Sauce

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Beef in satay sauce is a sweet and meaty Asian recipe that you will enjoy. It is great with rice and noodles too. For this recipe we stir-fried the beef, but you can try grilling it too. If you want to use chicken instead of beef, simply follow the same steps less the time.

 

Serves 4

Ingredients:

1 tablespoon peanut oil

750g beef strips

1 fresh long red chili, sliced thinly

1 medium sized brown onion, sliced thinly

1 medium sized red capsicum, sliced thinly

1/2 cup crunchy peanut butter

1/2 cup coconut cream

1/4 cup sweet chili sauce

1 tablespoon dark soy sauce

 

Heat half of the oil in a wok or medium sized skillet over medium heat. Stir-fry the beef in batches for 4-6 minutes or until soft. Transfer to a plate.

Heat the remaining oil in the wok. Sauté the brown onion, chili and capsicum for 2-4 minutes or until they are soft. Put them on a plate.

Pour the coconut cream into the wok. Add the peanut butter, sweet chili sauce and soy sauce. Increase the heat to high and bring it to a boil. Add the stir-fried onions and beef. Cook it for 5-8 minutes until it thickens. Remove from heat and serve with steamed rice.

 

Photo Courtesy Of: primalprogress

Orange and Peanut Salad

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Here is a simple salad recipe that is delectable in its unique way. It has a blend of flavors that burst into every bite. You may use arugula instead of lettuce if you want to add some bitterness to the garlicky, sweet and tangy flavors. White onions are also great replacements to the red onions if you find the taste sharp or overpowering.

 

8 servings

Ingredients:

2 seedless oranges

1 head Boston lettuce, torn into small pieces

1 medium red onion, sliced thinly

1/4 cup seedless black olives, chopped

1/2 cup peanuts, crushed

2 garlic cloves, peeled

1/4 cup orange juice

1 1/2 tablespoons white wine vinegar

1 tablespoon lemon juice

1/2 teaspoons sugar

1/4 teaspoon prepared mustard

2 teaspoons orange peel, grated

2 teaspoons olive oil

 

Peel the oranges and section them to remove the membranes. Next, place the lettuce, oranges, olives and onions in a large salad bowl. After, combine the garlic, orange juice, white wine vinegar, lemon juice, sugar, mustard and olive oil in a food processor or blender. Blend it for 1-2 minutes or until the garlic has been broken down to bits. Pour the dressing over the salad and gently toss. Sprinkle it with the crushed peanuts and grated orange peel. Serve chilled.

 

Photo Courtesy Of:   @rgs

A Longtime Love for Pad Thai?

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I’ve been having gastronomic visions of Thai food lately and I’m drooling for some Thai street hawker food … Pad Thai! It’s fairly easy to make and it doesn’t call for anything too exotic that an average Asian home kitchen won’t have, and nothing too expensive to buy from the local grocery store. Whatever you can’t find in the supermarket, the recipe is pretty easy to tweak and still retains its genuine flavour.

Pad Thai is stir fried noodles.  Like most other Asian countries have their own version of stir fried noodles, Thai stir fried noodles uses rice glass noodles tossed in a combination of other simple ingredients, which makes it quite inexpensive to make.

I’m definitely on a mission to cook Pad Thai this weekend! Thankfully, my son likes it a lot! And my mom … well, I have to tweak a small portion for her, but it’s all too easy. Feel free to add other ingredients to this dish or omit others that you’re not so keen on or if you have certain allergies. If you like it a little more red than brown, just add ketchup. You can even mix in a bit of peanut butter for that distinct nutty flavor. And lastly, keep a stash of extra chili peppers, in case you like to bring out that Thai fire breathing dragon in you.

Here’s a fairly easy recipe for Pad Thai you might like to dig your chopsticks into.

Pad Thai

Ingredients:

  • 1 (12 ounce) package rice noodles
  • 1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
  • ½ kilo shrimps, shells peeled
  • 1 pack bean curd, fried and chopped in ½” cubes
  • 1/4 cup vegetable oil
  • 4 eggs
  • 1 tablespoon white wine vinegar
  • 2 tablespoons fish sauce
  • 3 tablespoons white sugar
  • 1/8 tablespoon crushed red pepper
  • 2 cups bean sprouts
  • 1/4 cup crushed peanuts
  • 3 green onions, chopped
  • 1 lime or lemon, cut into wedges
  • Cilantro/coriander, roughly chopped
  • 1 tbsp peanut butter

Instructions:

  • Toss the glass noodles for in boiling water and cook for 1 minute. Turn off the heat and let stand for 5 minutes in the hot water checking for tenderness. Make sure the noodles are al dente, else it will turn to bits and pieces when you sauté’ them later on.
  • Sauté’ chicken until brown and add in shrimps until they are pink and cooked through. Set aside.  Heat some oil in the pan/wok and then crack the eggs into it. Stir in chicken, shrimp and fried bean curd. Cook for about 5 minutes.
  • In a small bowl, mix together, vinegar, fish sauce, sugar, peanut butter and red pepper. Adjust all seasoning to your taste.
  • Add the bean sprouts into the pan and mix while cooking until noodles are tender to the bite for about 3 minutes.
  • Serve hot topped with coriander leaves, green onions, peanuts and more chilli pepper, if you must!

 

 

 

Photo Credit: matias dutto

Photo Credit: Mr T in DC

Photo Credit: ben reeichelt

Tabbouleh Salad

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A very popular Middle Eastern salad, the Bulgar Wheat is easy to prepare. The longer you store the Wheat, the stronger the flavour is – Bulgar Wheat is very good at absorbing flavours and tastes.

Tabbouleh Salad

To Serve 2
125g Bulgar Wheat
600ml Boiling Water
1 Red Pepper, halved
3tbsp Olive Oil
1 Garlic Clove, peeled and crushed
½ Lime Rind, grated
1tbsp Lime Juice
1tbsp Fresh Mint, chopped
1tbsp Fresh Parsley, chopped
4 Spring Onions, trimmed and thinly sliced
8 Black Olives, pitted and halved
45g Large Salted Peanuts or Cashew Nuts
2tsp Lemon Juice
70g Gruyere Cheese
Salt and Pepper

1. In a large bowl, place the Bulgar Wheat and cover with the Boiling Water – it should finish about an inch (two and a half centimetres) above the top of the Bulgar. Leave to soak until most of the Water has been absorbed and it’s cold – around an hour.
2. Cook the Halved Peppers on a grill, skin side up on a Moderate heat, until thoroughly charred. Peel the Skin and discard the Seeds. Chop the flesh into half-centimetre strips
3. Whisk the Oil, Garlic, Lime Rind and Juice together, and season to taste. Add one and a half tablespoons to the Peppers, and mix lightly, making sure the Pepper is well covered.
4. Drain the Bulgar Wheat off, and squeeze dry in a clean, dry cloth and place in a bowl. Mix with the Chopped Herbs, Spring Onions, Olives and Nuts and toss thoroughly. Add the Lemon Juice to the remaining Lime and Oil mixture, and stir through the Wheat well. Spoon onto plates.
5. Serve fresh, with the Cheese diced, and the Pepper flesh served on the side of the plate, along with Warm Pitta Breads or Crusty Rolls.

Photo Courtesy of: John C Abell

Pad Thai

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Originally cooked in the street markets around Thailand, with many variations – both regional, and in terms of ingredients.

Pad Thai

The ultimate Thai meal – this is a light, dry dish, with a mix of different flavours, it’s very different to the red, oily Pad Thai that’s on offer in many Western Thai restaurants.

To Serve 4

1 Lime

2 Eggs

8tsp Fish Sauce

6 cloves Garlic, minced

1tsp Chilli Pepper

1tsp Ground Pepper

1 Minced Shallot

4tbsp Sugar

4tbsp Tamarind

1 Package Thai Rice Noodles

4tbsp Vegetable Oils

1.       Soak the Dry noodles whilst preparing the other ingredients for five to ten minutes

2.       Heat up a wok with a spoon of oil. Add the Garlic and Onion, and stir until they start to turn brown.

3.       Drain the noodles, and add them to the wok, whilst stirring all the time quickly.

4.       Mix in the Tamarind, Sugar, Fish Sauce and Chilli Peppers.

5.       The heat should be very high, so that there isn’t much juice left in the pan, if it’s got a lot in there, turn the heat up higher, and make sure that you stir all the time.

6.       Make space for the Egg by pushing the Noodles to one side, and scramble in the wok. Fold the Egg into the Noodles – they should be very soft and very tangled.

Pour onto the serving plate, and sprinkle with some peanuts. Use sauces like Sugar, Sweet Chilli, Vinegar and Fish Sauce are very popular and common.

If you want to make it a more substantial meal, add in some Shrimp, Peanuts, Broccoli, Spring Onions and Bean Sprouts whilst mixing in the egg.

Photo Courtesy of Avlxyz